When mayonnaise loosens or begins to curdle, put in a pinch of corn starch, or if it separates after making, put an egg yolk into a fresh bowl and gradually stir mayonnaise into it.
The writer never uses cream in combination with salad dressings, from the fact that lemon juice and vinegar curdle cream. The desired quantity of the following is a good substitute: one teacupful of fresh, rich, sweet milk thickened with one teaspoonful of corn starch cooked in a double boiler; when it begins to thicken add one teaspoonful of butter. When it is the consistency of thick cream, remove from fire, beat well and put near ice until needed. It will be referred to in these recipes as Cream Substitute.
When canned meats are used for salads, the can should be opened at least half hour before using, meat placed in a porcelain, glass or china bowl and thoroughly aerated.
Lettuce is so succulent and easy to bruise that breaking or pulling it to pieces with the fingers is a more delicate way than cutting with a knife.
Salads should never be sour but so delicately blended that no seasoning predominates.
“Distrust the condiment that bites too soon.”
A little claret added to Plain Mayonnaise is very nice for fruit salads.
Before making sandwiches, bread may be peeled, or all crust taken off with a very sharp knife.
Slightly melt butter before spreading on bread for sandwiches.
It is best to spread butter on end of loaf before slicing for sandwiches. Use very sharp knife for cutting bread.